(Bánh Củ Sắn và Đậu Xanh) - Cassava Cake with Mung Bean Filling. This recipe comes from the North of Vietnam.
Hence, a cup of hot tea to go along with it is nothing comparable. The skin of the cake is pretty tough and the filling is mung bean with salted sesame which creates such a fresh feeling. Just imagine a day off, you are sitting under the patio; enjoy the cake with hot tea.
- 1 cassava fruit (200 gr)
- ¼ bowl of mung bean which the shells have been removed
- 2 tablespoons of glutinous rice powder
- 2 tablespoons of sugar
- 1 teaspoon of salt
- Dried onions, salt, sugar
- Banana leaves, roasted sesame & grated coconut.
- Wash the mung bean, soak in cold water for 1 – 2 hours.
- Add the mung bean into the stove, steam it and crush it smoothly. Next, boil 2 spoons of cooking oil, fry the onions, add the mung bean and stir fry it for 5 -10 minutes till the mung bean is dried, add some salt, sugar and adjust.
- Turn off the heat, let it cool down. Use your hand to make the mixture into small balls.
- Peel of the skin of cassava, cut in half, soak in cold water which is mixed with same salt for 6 -7 hours. Then, take it out, wash again, grate it until you get 200g of grated cassava. Squeeze the cassava a little bit to let it dry, add glutinous rice powder and sugar in, stir it until the mixture is stick together. Touch it gently, if you see it does not stick to your hand then it is ready.
- Use your hand to break the mixture into small balls, spread it. Add the mung bean in the middle and wrap it up.
- Continue doing step 5 till you finish all the remaining powder. Spread some cooking oil on the banana leaves so it will not stick. Put it in the steamer. Add the cassava cakes in; steam it for 10 – 15 minutes.
- Steam it until the cake’s skin turns milky white.
- Roast the sesame, pound it with some sugar and salt. Grate the coconut meat.
- After the cakes are cooked, let it rest, use your hand to roll the cakes over the mixture you have just made.
- Finally, you can enjoy Cassava cake with Mung bean filling.